How to make Chocolate Coconut Crinkle Cookies
|Virgin coconut oil||1 Ounce (30 Gram)|
|Dark chocolate||3 1⁄4 Ounce (At Least 70% Cocoa, 90 Grams)|
|Pure vanilla extract||1 Teaspoon|
|Caster sugar||2 2⁄3 Ounce (75 Grams)|
|Brown rice flour||1 3⁄4 Ounce (50 Gram)|
|Desiccated coconut||1 1⁄2 Ounce (40 Grams)|
|Baking powder||1⁄2 Teaspoon|
|Icing sugar||1 Ounce (30 Gram, For Coating, Store In An Airtight Container For Up To 1 Week.)|
Half-fill a small pan with water and place on medium heat until simmering. Pour the solidified coconut oil in a medium heatproof bowl, together with the dark chocolate broken into pieces. Place the bowl over the pan; lower the heat and let the coconut oil and the chocolate melt. Set aside.
In a bowl, mix all the dry ingredients except the sugar together: brown rice flour, desiccated coconut, salt, and baking powder.
Pour the egg and vanilla extract in another bowl, and beat with an electric beater for about 2 minutes.
Add the sugar and beat for about 20 seconds until combined.
Pour in the melted chocolate and coconut oil and beat until combined; at this stage the batter will be thick and glossy.
Using a rubber spatula or a wooden spoon, stir in the dry ingredients in two times, until
Cover the dough with foil and chill it in the fridge for at least 2 hours, or overnight.
Take the cookie dough out of the fridge. If you left it in the fridge just for 2 hours, you can use it straight away; if you let it chill overnight, let the dough rest at room temperature for 20 to 30 minutes.
Preheat the oven to 175° C (350° F) static.
Roll the dough in small balls of 2.5 cm (1 inch) diameter; slightly flatten each ball with the palm of your hand, and then coat each dough ball with plenty of icing sugar.
Place the dough balls on a baking tray lined with parchment paper, giving them some room to expand.
Bake for 1o to 15 minutes, depending on your oven; the cookies are done when the surface looks crackled, but they’re still slightly soft inside. If you bake them too much they’ll still taste good, but will lose the chewy texture.
Place the cookies on a wire rack to cool, and serve them at least a couple of hours after they’re done, or better still the day after.